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In this episode of Food Safety Matters, we speak to two industry leaders and Food Safety Summit Editorial Advisory Board members about managing food safety programs across large-scale, global operations; upcoming Summit sessions on imported food safety risks and food safety culture; and advice for early-career food safety professionals.

This article discusses how the overlooked sub-group of middle management plays a large part in determining culture, execution, and risk performance.

Campden BRI’s Ninth Global Food Safety Training Survey, conducted in collaboration with global certification bodies, revealed gaps in training practices, technology adoption, and program effectiveness across the food and beverage industry.

The free event is open to the public and is the fifth installment in the joint multi-part webinar series focused on advancing food safety culture.

The second edition seeks to bridge the gap between food safety culture in theory and in practice by equipping the global food industry with a multidimensional model that can be used to transform cultural intention into consistent, measurable food safety performance.

This article explores the psychosocial factors of food safety culture, as discussed in a food safety culture workshop at the 2025 Food Safety Summit.

Registration is now open for the half-day event, taking place on April 8 and designed for food manufacturing and food safety leaders.

Marking the first time an SQF Code is introduced as a fully digital experience, the newly released Edition 10 is designed to strengthen audit credibility, reinforce food safety culture, and provide clearer signals around risk.

This article further discusses the results of a survey of food processors worldwide regarding food safety culture and the key performance indicators (KPIs) used to measure daily operations and continuous improvement.

Drawing upon insights shared by UK food safety professionals, a report produced by the Food Safety Research Network (FSRN)/Quadram Institute identifies emerging defenses against microbiological risks in food production environments, including science-backed approaches, advanced technologies, and culture-based initiatives.